This Cilantro Lime Grilled Chicken Salad is soft marinated chicken that’s grilled to perfection then served over baby spinach with cherry tomatoes, corn and avocado. A hearty salad that’s packed with flavor and also occurs to be full of vitamins.
1 lb boneless chook breasts
Marinade and dressing:
1 bunch cilantro
four garlic cloves peeled
1 lime juiced
1 tablespoon apple cider vinegar
four tablespoon olive oil
1 jalapeño or purple chili seeded and coarsely chopped
1 small crimson onion thinly sliced
Kosher salt and pepper to flavor
four cups infant spinach
1 cup cherry tomatoes halved
1/2 cup corn kernels
1 big avocado diced
Cilantro Lime Grilled Chicken Salad
1.To a small meals processor upload all of the marinade/dressing elements and pulse till almost clean.
2.In a bowl vicinity the fowl breast and add 2 tablespoons of the marinade. Transfer the ultimate marinade (without touching the raw meat) in a small jar and refrigerate.
3.Refrigerate the chook for 1 hour to overnight. Just before cooking it, cast off from the fridge and allow it to sit over-the-counter for 20 minutes to attain room temp.
Four.Preheat an outdoor grill or a grill pan over medium warmth. Grill the bird breast until nicely charred and cooked thru, for round 12-14 mins.
5.Meanwhile, in a huge salad bowl add all of the salad components.
6.Once the chicken is completed cooking, area it on a reducing board and allow it to sit until geared up to address. Slice and upload it to the salad bowl.
7.Drizzle the salad with the last marinade from the jar. Toss to mix and serve. Enjoy!